This dish features traditional ingredients served in a simple but colourful way. Haddock fillets are rolled around a creamy filling combining leeks, spinach and tangy, lemony goat’s cheese which complements to fish to perfection.
Ingredients
- 4 haddock fillets, skinned
- 25g/1oz butter
- Lemon
- Filling
- 25g/1oz butter
- 3 leeks, trimmed, washed and shredded
- 200g/7oz baby spinach leaves
- 75g/3oz goat';s cheese
- 75g/3oz fresh white breadcrumbs
- 1/2tsp freshly grated nutmeg
- Sea salt and ground black pepper
Method
Preheat oven to 200°C/400°F/gas 6. To prepare the filling, sweat shredded leeks in the butter for 2-3 mins to soften.
Add the spinach leaves and cook briefly until just wilted. Place ingredients into a colander and squash out juices using a potato masher.
Combine leek and spinach mix with remaining filling ingredients.
Lay haddock fillets flat on a chopping board. Spread with the filling and roll up. Rest in a shallow ovenproof dish lined with baking parchment. Dot with butter and lemon juice.
Cover with wetted baking parchment and cook for 20 -25 mins until the fish is just cooked.
